Spicy Chickpea and Butternut Squash Soup

3

Tbs

olive oil

1

large Spanish onion, peeled and diced

4

carrots, peeled and sliced

½

cup

diced celery

4

cloves garlic, minced

1

lb

butternut squash, peeled and diced into chunks

2

cups

(16 ounces) canned, diced tomatoes

2

cups

(16 ounces) canned chickpeas, rinsed and drained

12

cups

vegetable stock

2

cups

tomato juice

½

cup

soy sauce

¼

cup

freshly squeezed lime juice

1

Tbs

ground coriander

1

cup

flaked coconut

½

cup

packed brown sugar

1

can (14 ounces) coconut milk

1

tsp

minced chili pepper

½

bunch fresh cilantro leaves, chopped

Sea salt and freshly ground black pepper, to taste

1

Heat a stockpot over medium-high heat. Add the olive oil, onion carrots, celery, and garlic. Sauté for 10 minutes. Add the butternut squash and sauté and additional 5 minutes. Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar. Bring to a boil, reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.

2

Remove from the heat and add the coconut milk, chili pepper, cilantro, salt, and pepper

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (16.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

355.41

Calories From Fat (24%)

86.82

% Daily Value

Total Fat 9.92g

15%

Saturated Fat 3.3g

17%

Cholesterol 2.46mg

<1%

Sodium 2153.7mg

90%

Potassium 889.56mg

25%

Total Carbohydrates 59.25g

20%

Fiber 7.96g

32%

Sugar 16.32g

 

Protein 10.06g

20%